CN104509942A - Rapid peeling method of peppers - Google Patents
Rapid peeling method of peppers Download PDFInfo
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- CN104509942A CN104509942A CN201410807728.5A CN201410807728A CN104509942A CN 104509942 A CN104509942 A CN 104509942A CN 201410807728 A CN201410807728 A CN 201410807728A CN 104509942 A CN104509942 A CN 104509942A
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- 235000002566 Capsicum Nutrition 0.000 title claims abstract description 105
- 238000000034 method Methods 0.000 title claims abstract description 59
- 241000758706 Piperaceae Species 0.000 title abstract 7
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 145
- 244000203593 Piper nigrum Species 0.000 claims abstract description 141
- 239000006002 Pepper Substances 0.000 claims abstract description 98
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 98
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 98
- 239000007788 liquid Substances 0.000 claims abstract description 95
- 102000004190 Enzymes Human genes 0.000 claims abstract description 52
- 108090000790 Enzymes Proteins 0.000 claims abstract description 52
- 235000013614 black pepper Nutrition 0.000 claims abstract description 47
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 26
- 238000003756 stirring Methods 0.000 claims description 55
- 206010033546 Pallor Diseases 0.000 claims description 22
- 108010029182 Pectin lyase Proteins 0.000 claims description 17
- 241000196324 Embryophyta Species 0.000 claims description 16
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 9
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 claims description 9
- 240000008042 Zea mays Species 0.000 claims description 8
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 8
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 8
- 235000005822 corn Nutrition 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 7
- 150000007524 organic acids Chemical class 0.000 claims description 4
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims description 3
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims description 3
- 235000006408 oxalic acid Nutrition 0.000 claims description 3
- 235000002949 phytic acid Nutrition 0.000 claims description 3
- 239000000467 phytic acid Substances 0.000 claims description 3
- 229940068041 phytic acid Drugs 0.000 claims description 3
- 235000011054 acetic acid Nutrition 0.000 claims description 2
- 235000015165 citric acid Nutrition 0.000 claims description 2
- 239000003002 pH adjusting agent Substances 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 18
- 239000002932 luster Substances 0.000 abstract description 7
- 238000012545 processing Methods 0.000 abstract description 3
- 238000011161 development Methods 0.000 abstract description 2
- 241000722363 Piper Species 0.000 abstract 4
- 150000001875 compounds Chemical class 0.000 abstract 1
- 229940088598 enzyme Drugs 0.000 description 63
- 239000000725 suspension Substances 0.000 description 4
- 108010059892 Cellulase Proteins 0.000 description 3
- 229940106157 cellulase Drugs 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000019890 Amylum Nutrition 0.000 description 1
- 102000030523 Catechol oxidase Human genes 0.000 description 1
- 108010031396 Catechol oxidase Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 229940079919 digestives enzyme preparation Drugs 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 238000010563 solid-state fermentation Methods 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
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- Seasonings (AREA)
- Enzymes And Modification Thereof (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
The invention relates to the field of pepper processing and discloses a rapid peeling method of peppers. In a peeling process of the peppers, compound enzyme liquid is added into the pretreated peppers and the peppers are stirred and peeled, so that pepper peels can be softened in shorter time and the peels are removed; the pepper peeling time is shortened to 3-5 hours so that the peeling efficiency of the peppers is remarkably improved; obtained white peppers have white color and luster, uniform quality and no odor; the commodity quality is obviously improved. By the aid of the rapid peeling method of the peppers, the processing industrialization of the white peppers can be realized and the incoming of farmers is increased; a white pepper planting industry is stabilized; the method has an extremely great promotion effect on the good development of a whole pepper industrial chain.
Description
Technical field
The present invention relates to pepper manufacture field, refer to the quick peeling method of a kind of pepper especially.
Background technology
Traditional pepper preliminary working technique generally adopts bubble method, pepper need be immersed in the water to pericarp fully rotten, by rubbing, rinsing repeatedly, removes the foreign material such as pericarp, carpopodium, until fully clean, drying obtains white pepper.The whole decortication time needs 7-15d, and length consuming time, production efficiency is low.And traditional bubble method, the white pepper removing skin has foreign odor taste, and surface is dull, pure white not, affects the quality of pepper, affects export price, cannot adapt to modern large-scale production.
Chinese invention patent CN102342567A discloses a kind of method that pepper is peeled, pepper fruits to be peeled is mixed with the bacterial suspension or spore suspension that can produce pectase, carries out solid state fermentation, thus black pepper peel is softened, easily slough, obtain the pepper of peeling.But the microorganism added in above-mentioned peeling method can only produce a kind of pectase, softening pericarp efficiency is lower, and the decortication time is long; And need before decortication to cultivate strain suspensions or spore suspension, expend time in longer, be unfavorable for realizing extensive, factorial praluction.
Summary of the invention
The present invention proposes the quick peeling method of a kind of pepper, significantly can shorten the time needed for pepper decortication, easy and simple to handle, edible safety is strong, and obtained white pepper marketing quality is excellent.
Technical scheme of the present invention is achieved in that
The quick peeling method of a kind of pepper, comprises the following steps:
(1) new fresh pepper pretreatment
New fresh pepper removing carpopodium, blanching 3-7min in water;
(2) preparation of liquid is stirred
Add complex enzyme liquid in water, add pH adjusting agent adjust ph to 2-4, be mixed with stirring liquid;
(3) stir liquid and stir decortication
Immerse in step (1) in the stirring liquid prepared through pretreated new fresh pepper, be stirred to black pepper peel and slough completely, the pepper corn after decortication is cleaned, is drying to obtain white pepper.
Further, in described step (1), blanching coolant-temperature gage used is 70-100 DEG C.
Further, in described step (2), the complex enzyme liquid measure added is the 0.5-2.0%(v/w of new fresh pepper).
Further, described complex enzyme liquid is made up of pectin lyase liquid and plant hydrolyzed-enzyme liquid, and its volume ratio is 1-5:1-3.
Further, in described step (2), pH value regulator used is organic acid.
Further, organic acid used is citric acid, oxalic acid, phytic acid, acetic acid.
Further, in described step (3), stir in liquid stirring exfoliating process and keep temperature 30-50 DEG C, stir decortication time 3-5 h.
Further, in described step (3), stir in exfoliating process and maintain rotating speed 60-150 r/min.
Beneficial effect of the present invention:
Conventional pepper decortication is generally all peel together with carpopodium, makes pepper carpopodium softening and remove carpopodium in exfoliating process.Polyphenols contained in carpopodium can be oxidized blackening in exfoliating process, directly the quality of the white pepper that impact is obtained.The quick peeling method of pepper of the present invention, carried out pretreatment, removes carpopodium, can effectively reduce the factor causing the blackening of pepper brownization before decortication; And blanching can make the polyphenol oxidase in pericarp lose activity, thus the generation of Restrain browning.By removing carpopodium and carrying out blanching process, will effectively improve the whiteness of white pepper.Can recycle in the pepper stalk obtained, avoid the wasting of resources, improve the economic benefit at pepper plantation family.In addition, remove carpopodium, the consumption of complex enzyme liquid can also be saved, save production cost.
Pectin lyase liquid in complex enzyme liquid and plant hydrolyzed-enzyme liquid can be hydrolyzed to the pectin in black pepper peel, protopectin and cellulose in acid condition, thus the pericarp of the new fresh pepper of fast softening, by stirring, the black pepper peel softened is removed again, the pepper decortication time can foreshorten to 3-5 about h, reaches the object of decortication fast.The white pepper that the quick peeling method improved by the present invention is obtained, color and luster is pure white, evenly, without any foreign odor taste, quality stable homogeneous, marketing quality significantly improves; The raw material added and reagent can not produce toxic and side effect to human body, and edible safety is high.The quick peeling method of pepper that the present invention proposes, is conducive to the batch production realizing white pepper processing, can increases Household income, and stablize white pepper plantation industry, the benign development for whole pepper industrial chain has great facilitation.
Detailed description of the invention
Below in conjunction with the embodiment of the present invention, be clearly and completely described the technical scheme in the present invention, obviously, described embodiment is only the present invention's part embodiment, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment 1
The quick peeling method of a kind of pepper, comprises the following steps:
(1) new fresh pepper pretreatment
New fresh pepper removing carpopodium, immersing temperature is blanching 7min in the hot water of 70 DEG C;
(2) preparation of liquid is stirred
After adding complex enzyme liquid in water, add oxalic acid adjust ph to 2, be mixed with stirring liquid; The volume of the complex enzyme liquid added is the 0.5%(v/w of new fresh pepper quality), the complex enzyme liquid added is made up of pectin lyase liquid and plant hydrolyzed-enzyme liquid, and its volume ratio is 1:1;
(3) stir liquid and stir decortication
Immerse in step (1) in the stirring liquid prepared through pretreated new fresh pepper, proceed in mixer and be stirred to black pepper peel and slough completely, stir in exfoliating process and keep temperature 30 DEG C, stir decortication time 3 h, maintain rotating speed 60 r/min; Pepper corn after decortication is cleaned, is drying to obtain white pepper.
Embodiment 2
The quick peeling method of a kind of pepper, comprises the following steps:
(1) new fresh pepper pretreatment
New fresh pepper removing carpopodium, immersing temperature is blanching 5min in the hot water of 85 DEG C;
(2) preparation of liquid is stirred
After adding complex enzyme liquid in water, add phytic acid adjust ph to 3, be mixed with stirring liquid; The volume of the complex enzyme liquid added is the 1.5%(v/w of new fresh pepper quality), the complex enzyme liquid added is made up of pectin lyase liquid and plant hydrolyzed-enzyme liquid, and its volume ratio is 3:2;
(3) stir liquid and stir decortication
Immerse in step (1) in the stirring liquid prepared through pretreated new fresh pepper, proceed in mixer and be stirred to black pepper peel and slough completely, stir in exfoliating process and keep temperature 40 DEG C, stir decortication time 4 h, maintain rotating speed 100 r/min; Pepper corn after decortication is cleaned, is drying to obtain white pepper.
Embodiment 3
The quick peeling method of a kind of pepper, comprises the following steps:
(1) new fresh pepper pretreatment
New fresh pepper removing carpopodium, immersing temperature is blanching 3min in the hot water of 100 DEG C;
(2) preparation of liquid is stirred
After adding complex enzyme liquid in water, add acetic acid adjust ph to 4, be mixed with stirring liquid; The volume of the complex enzyme liquid added is the 2.0%(v/w of new fresh pepper quality), described complex enzyme liquid is made up of pectin lyase liquid and plant hydrolyzed-enzyme liquid, and its volume ratio is 5:3;
(3) stir liquid and stir decortication
Immerse in step (1) in the stirring liquid prepared through pretreated new fresh pepper, proceed in mixer and be stirred to black pepper peel and slough completely, stir in exfoliating process and keep temperature 50 C, stir decortication time 5 h, maintain rotating speed 150 r/min; Pepper corn after decortication is cleaned, is drying to obtain white pepper.
Embodiment 4
The quick peeling method of a kind of pepper, comprises the following steps:
(1) new fresh pepper pretreatment
New fresh pepper removing carpopodium, immersing temperature is blanching 7 min in the hot water of 100 DEG C;
(2) preparation of liquid is stirred
After adding complex enzyme liquid in water, add citric acid adjust ph to 3, be mixed with stirring liquid; The volume of the complex enzyme liquid added is the 1.0%(v/w of new fresh pepper quality), described complex enzyme liquid is made up of pectin lyase liquid and plant hydrolyzed-enzyme liquid, and its volume ratio is 3:2;
(3) stir liquid and stir decortication
Immerse in step (1) in the stirring liquid prepared through pretreated new fresh pepper, proceed in mixer and be stirred to black pepper peel and slough completely, stir in exfoliating process and keep temperature 40 DEG C, stir decortication time 4 h, maintain rotating speed 90 r/min; Pepper corn after decortication is cleaned, is drying to obtain white pepper.
Embodiment 5
The quick peeling method of a kind of pepper, comprises the following steps:
(1) new fresh pepper pretreatment
New fresh pepper removing carpopodium, immersing temperature is blanching 3 min in the hot water of 70 DEG C;
(2) preparation of liquid is stirred
After adding complex enzyme liquid in water, add citric acid adjust ph to 3.6, be mixed with stirring liquid; The volume of the complex enzyme liquid added is the 2.0%(v/w of new fresh pepper quality), described complex enzyme liquid is made up of pectin lyase liquid and plant hydrolyzed-enzyme liquid, and its volume ratio is 1:1;
(3) stir liquid and stir decortication
Immerse in step (1) in the stirring liquid prepared through pretreated new fresh pepper, proceed in mixer and be stirred to black pepper peel and slough completely, stir in exfoliating process and keep temperature 50 C, stir decortication time 5 h, maintain rotating speed 80 r/min; Pepper corn after decortication is cleaned, is drying to obtain white pepper.
different biology enzyme is to the investigation of black pepper peel bating effect
Get the new fresh pepper of 5 kg respectively, put into Plastic Drum, add four kinds of different enzyme liquid respectively and soak, observe different enzyme liquid to pepper bating effect.Prepare four kinds of each 4.5L of enzyme liquid, the number that rises that the concentration of 1% pectin lyase liquid and 1% plant hydrolyzed-enzyme adds complex enzyme liquid according to enzyme liquid concentration according to the new fresh pepper of every kg calculates (v/m), and the quality (kilogram) of the enzyme that the cellulase solution of 1% and pectase liquid need with every kilogram of fresh pepper calculates (m/m).It is 4.0 that above enzyme liquid adds citric acid adjust ph respectively, observes black pepper peel softening degree every 24h, altogether 120h.
The degree softening for clear statement black pepper peel and effect, softening degree is divided into 5 grades, fresh black pepper peel hardness is 1 grade, pericarp is completely softening, and it is 5 grades that hand rubbing can be peeled, and middle rank represents by firmly to soft, rank is higher, and bating effect is better, specifically states as table 1.
Table 1 black pepper peel bating effect hierarchical table
Remarks: bating effect is best with 5 grades of bating effects, order is 5 grades of >4 level >3 level >2 level >1 levels successively, and 1 grade the hardest.
Four kinds of enzyme preparations soften the as shown in table 2 of black pepper peel effect.
Table 2 four kinds of enzyme bating black pepper peel effectiveness comparison
Can be found out by table 2, pectin lyase and plant hydrolyzed-enzyme are obviously better than pectase and cellulase to the bating effect of black pepper peel.
Pectin lyase and plant hydrolyzed-enzyme are made into complex enzyme liquid according to different proportion, and complex enzyme liquid concentration is 2%, processes according to above-mentioned processing method, compares the bating effect of complex enzyme liquid to black pepper peel.It the results are shown in Table 3.
Table 3 pectin lyase and cellulase proportioning result
As shown in Table 3, pectin lyase and its bating effect of plant hydrolyzed-enzyme complex enzyme liquid are obviously better than single pectin lyase or the bating effect of plant hydrolyzed-enzyme, therefore in the quick exfoliating process of pepper of the present invention, pectin lyase and plant hydrolyzed-enzyme complex enzyme liquid is adopted to carry out softening decortication, its pectin lyase: plant hydrolyzed-enzyme is 1-5:1-3.
complex enzyme liquid concentration is on the impact of the quick exfoliant effect of new fresh pepper
Take each 5 kg of new fresh pepper, 6 groups is experimental group, the volume that complex enzyme liquid adds is respectively 0.1%, 0.5%, 1.0%, 1.5%, 2.0% and 2.5%(v/w of new fresh pepper gross mass), in complex enzyme liquid, the ratio of two kinds of enzymes is pectin lyase: plant hydrolyzed-enzyme=3:2,7th group is control group, not enzyme-added liquid, and all the other operations are identical with embodiment 1, calculate the peeling rate of new fresh pepper respectively, it the results are shown in Table 4.
Table 4 complex enzyme liquid concentration is on the impact of peeling rate
| Numbering | Complex enzyme liquid concentration/% | Peeling rate/% |
| 1 | 0.1 | 50.5 |
| 2 | 0.5 | 90.5 |
| 3 | 1.0 | 92.3 |
| 4 | 1.5 | 96.7 |
| 5 | 2.0 | 97.8 |
| 6 | 2.5 | 99.5 |
| 7 | 0 | 13.8 |
As can be seen from Table 4, along with complex enzyme liquid concentration is added, peeling rate sharply increases, and enzyme liquid concentration is higher than more than 1.0%, and peeling rate is all more than 90.0%, when complex enzyme liquid concentration continues to increase, new fresh pepper decortication decortication efficiency increases not obvious, and along with the rising of enzyme liquid concentration, complex enzyme liquid financial cost also increases, consider actual conditions, in the present invention, complex enzyme liquid concentration selects 0.5-1.5%(v/w).
blanching time is on the impact of new fresh pepper exfoliant effect
Take each 5 kg of new fresh pepper, wherein 8 groups is experimental group, and respectively after blanching 1 min, 2 min, 3 min, 4 min, 5 min, 6 min, 7min and 8 min, the method provided according to embodiment 1 is peeled, and the 9th group is control group, does not carry out blanching process.The peeling rate measuring new fresh pepper is as shown in table 5.
The different blanching time of table 5 is on the impact of pepper peeling rate
| Numbering | Blanching time/min | Peeling rate/% |
| 1 | 1 | 56.8 |
| 2 | 2 | 70.7 |
| 3 | 3 | 90.5 |
| 4 | 4 | 96.3 |
| 5 | 5 | 98.1 |
| 6 | 6 | 97.7 |
| 7 | 7 | 99.8 |
| 8 | 8 | 100 |
| 9 | 0 | 47.2 |
As can be seen from Table 5, without blanching pretreatment, direct enzyme process stirs decortication, peeling rate only 47.2%; During blanching 1-3min, in whipping process, peeling rate improves obviously, is increased to 90.5% by 56.8%, and during blanching 4-7min, in whipping process, peeling rate increase is comparatively mild, is increased to 99.8%, gained white pepper pure flavor by 96.3%.Carry out enzyme process after blanching time 8min again and stir decortication, although peeling rate is high, be 100%, because blanching time is long, the slaking of pepper amylum body, has a strong impact on color and luster and the fragrance of gained white pepper, and therefore new fresh pepper blanching pretreatment time is advisable with 3 ~ 7min.
Different disposal method gained white pepper color and luster is evaluated
Get the new fresh pepper of 5 kg respectively, experimental group carries out decortication experiment according to following scheme:
Scheme one: the method provided according to embodiment 1 is peeled;
Scheme two: the method provided according to embodiment 2 is peeled;
Scheme three: the method provided according to embodiment 3 is peeled;
Scheme four: the method provided according to embodiment 4 is peeled;
Scheme five: the method provided according to embodiment 5 is peeled;
Scheme six: new fresh pepper does not remove carpopodium, and all the other operations are identical with embodiment 4.
Each scheme all arranges control group.Control group does not stir, and all the other operations are identical with corresponding experimental group.Record the peeling rate of pepper respectively, its result is as shown in table 6.
The assay method of lightness l value: adopt color difference meter to measure, with instrument blank brightness L for standard, measures the brightness value L (light) of sample according to CIELAB colour system.L=0 represents black, and L=100 represents white.Get the rear dry pepper corn of decortication, measuring colour difference in color difference meter, L value is larger, and white pepper color and luster is better.
The comparison of table 6 different disposal method exfoliant effect
As can be seen from Table 6, experimental group is through stirring, and the peeling rate of pepper fresh fruit significantly improves, and peeling rate is all more than 90%, and control group is without stirring, and peeling rate obviously reduces, and is generally no more than 10.1%.In scheme one, without stir process, new fresh pepper is not even peeled completely.Illustrate that the peeling rate of pepper significantly improves through stirring.
Relatively the white pepper L value of control group and experimental group gained can be found out, the peeling method that employing scheme one to scheme five provides, and the brightness of the white pepper of control group and experimental group gained is more or less the same, record its L value between 3.7-4.9, and color and luster is pure white, evenly, marketing quality is excellent.And in scheme six, the not removed carpopodium of new fresh pepper, although the experimental group of scheme six and control group peeling rate and all the other 5 groups are more or less the same, the obvious reduction compared with all the other 5 groups of its L value of the white pepper of gained.By observing, find that gained white pepper color is dull, low in glossiness, marketing quality is starkly lower than all the other 5 groups.Above data illustrate, by removing carpopodium, white pepper whiteness is significantly improved, and the white pepper color and luster of gained is pure white, and marketing quality significantly improves.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (8)
1. the quick peeling method of pepper, is characterized in that, comprise the following steps:
New fresh pepper pretreatment
New fresh pepper removing carpopodium, blanching 3-7min in water;
Stir the preparation of liquid
Add complex enzyme liquid in water, add pH adjusting agent adjust ph to 2-4, be mixed with stirring liquid;
Stir liquid and stir decortication
Immerse in step (1) in the stirring liquid prepared through pretreated new fresh pepper, be stirred to black pepper peel and slough completely, the pepper corn after decortication is cleaned, is drying to obtain white pepper.
2. the quick peeling method of a kind of pepper according to claim 1, is characterized in that: in described step (1), and blanching coolant-temperature gage used is 70-100 DEG C.
3. the quick peeling method of a kind of pepper according to claim 1, is characterized in that: in described step (2), and the complex enzyme liquid volume (L) added is the 0.5-2.0%(v/w of new fresh pepper quality (Kg)).
4. the quick peeling method of a kind of pepper according to claim 3, it is characterized in that: described complex enzyme liquid is made up of pectin lyase liquid and plant hydrolyzed-enzyme liquid, its volume ratio is 1-5:1-3.
5. the quick peeling method of a kind of pepper according to claim 1, it is characterized in that: in described step (2), pH value regulator used is organic acid.
6. the quick peeling method of a kind of pepper according to claim 5, is characterized in that: organic acid used is citric acid, oxalic acid, phytic acid, acetic acid.
7. the quick peeling method of a kind of pepper according to claim 1, is characterized in that: in described step (3), stirs in liquid stirring exfoliating process and keeps temperature 30-50 DEG C, stir decortication time 3-5 h.
8. the quick peeling method of a kind of pepper according to claim 1, is characterized in that: in described step (3), stirs in exfoliating process and maintains rotating speed 60-150 r/min.
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| CN201410807728.5A CN104509942B (en) | 2014-12-23 | 2014-12-23 | A kind of quick peeling method of Fructus Piperis |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109938318A (en) * | 2019-04-28 | 2019-06-28 | 海南省农业科学院农产品加工设计研究所 | A kind of preparation method of white pepper |
| CN114431491A (en) * | 2022-01-04 | 2022-05-06 | 海口市琼山区大坡镇农业服务中心 | Quick pepper peeling device and quick pepper peeling method |
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| US3513894A (en) * | 1967-03-28 | 1970-05-26 | Inst Voor Bewaring | Process for the removal of the peel of potatoes or other tubers,bulbs,roots,fruits or similar vegetable products |
| CN101703308A (en) * | 2009-12-01 | 2010-05-12 | 中国热带农业科学院香料饮料研究所 | Dehulling method of fresh pepper fruit |
| CN102793251A (en) * | 2012-09-07 | 2012-11-28 | 中国热带农业科学院香料饮料研究所 | Method for peeling fresh berries of pepper |
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2014
- 2014-12-23 CN CN201410807728.5A patent/CN104509942B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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Cited By (3)
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| CN109938318A (en) * | 2019-04-28 | 2019-06-28 | 海南省农业科学院农产品加工设计研究所 | A kind of preparation method of white pepper |
| CN114431491A (en) * | 2022-01-04 | 2022-05-06 | 海口市琼山区大坡镇农业服务中心 | Quick pepper peeling device and quick pepper peeling method |
| CN114431491B (en) * | 2022-01-04 | 2023-11-07 | 海口市琼山区大坡镇农业服务中心 | Quick pepper peeling device and quick pepper peeling method |
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